Save There's something about the smell of roasting squash that makes a kitchen feel intentional, like you're building something worth the wait. I stumbled onto this hot honey chili mac stuffed squash on a crisp October evening when I had half a butternut situation and some leftover beans staring at me from the pantry. The combination seemed wild at first—creamy pasta, spiced beans, sweet honey heat, all cradled in a tender squash bowl—but the moment that melted cheddar hit the chili, I knew this was becoming a regular rotation dish.
I made this for my roommate who'd been having a rough week, and I watched her face light up when I carried it to the table. She kept asking what the secret was, swearing the mac and cheese tasted different, better somehow. When I told her it was nestled inside roasted squash with chili spices and hot honey, she laughed and said it tasted like someone actually cared, which I suppose is exactly the point.
Ingredients
- Acorn squash: Medium ones work best because they're not so large that you feel obligated to eat the entire thing, and they roast in a reasonable timeframe without turning mushy.
- Olive oil: Use a good quality one you actually like; you'll taste it on the squash, so this isn't the place to use the budget bottle.
- Yellow onion and garlic: These are your aromatic foundation—don't rush the cooking or skip the mincing, it actually matters.
- Red bell pepper and jalapeño: The pepper adds sweetness and body while the jalapeño gives you that warm kick without overwhelming the dish.
- Kidney beans and black beans: Both together create better texture and flavor than using just one variety; they add protein and substance without meat.
- Diced tomatoes: Canned is absolutely fine here and honestly preferred because you avoid watery fresh tomatoes that dilute the chili.
- Vegetable broth: This keeps everything from becoming a thick paste; you might need extra depending on how much your squash releases.
- Spice blend: Chili powder, cumin, and smoked paprika work together to create depth that tastes like you've been simmering this for hours.
- Hot honey: This is the magic ingredient that ties everything together; if you can't find it, regular honey plus a tiny bit of hot sauce works perfectly fine.
- Elbow macaroni: Dry pasta added directly to the skillet absorbs all those flavors rather than sitting separately.
- Sharp cheddar cheese: The sharpness cuts through the sweetness and adds complexity that mild cheddar just can't reach.
- Fresh cilantro: This garnish brightens everything at the last moment and prevents the dish from feeling heavy.
Instructions
- Prepare and roast the squash:
- Heat your oven to 400°F and line a baking sheet with parchment paper. Brush the cut sides of your squash halves with olive oil and season generously with salt and pepper, then place them cut-side down on the sheet. This position keeps them from drying out and creates a beautiful golden surface—roast for 35 to 40 minutes until a fork slides through the flesh like butter.
- Build your flavor base:
- While the squash works in the oven, warm a large skillet over medium heat with olive oil. Add your diced onion and let it soften for about 3 minutes until it starts turning translucent, then add your minced garlic, diced red pepper, and jalapeño. Cook this mixture for another 4 to 5 minutes, stirring occasionally, until everything is tender and the kitchen smells absolutely incredible.
- Combine beans, tomatoes, and spices:
- Stir in both cans of beans, the diced tomatoes with their liquid, vegetable broth, and all your spices—chili powder, cumin, smoked paprika, salt, and pepper. Add your hot honey now and stir everything together, then let it come to a gentle simmer. This is when you taste it and adjust seasoning to your preference; it should taste bold and slightly spicy.
- Cook the pasta into the chili:
- Add the dry elbow macaroni directly to the simmering mixture, stir well to combine, then cover the skillet and let it cook for 8 to 10 minutes, stirring occasionally. The pasta will absorb all those wonderful spiced bean flavors as it cooks; if it starts looking too thick, add a splash more broth or water.
- Finish with creamy cheese:
- Remove the skillet from heat and stir in your shredded sharp cheddar cheese until it's completely melted and the entire mixture is creamy and cohesive. Taste again and add more salt, pepper, or hot honey if you want to adjust the flavor balance.
- Fill and serve:
- Carefully flip your roasted squash halves cut-side up and let them cool just enough to handle safely. Spoon generous portions of your chili mac into each squash cavity, drizzle with additional hot honey, and finish with a sprinkle of fresh cilantro before bringing everything to the table.
Save I've made this dish countless times since that October night, and it never stops feeling like something special. There's something deeply satisfying about filling a roasted vegetable with your own creation and watching people genuinely enjoy it.
Adjusting the Heat Level
This recipe walks a careful line between comforting and exciting, but your heat tolerance might be different from mine. If you prefer things mellower, reduce the jalapeño to half and use regular honey instead of hot honey, or skip it entirely. For those who want real fire, leave the jalapeño seeds in, use a spicier hot honey brand, or add a quarter teaspoon of cayenne pepper to the spice mixture—the heat will build as everything simmers together.
Protein and Substitution Options
The vegetarian version stands completely on its own with two types of beans providing plenty of protein and substance, but if you're cooking for someone who wants meat, brown half a pound of ground turkey or ground beef in the skillet with the onions before adding anything else. You can also swap the cheddar for pepper jack cheese if you want a tangy kick, or use a plant-based cheese alternative if dairy isn't an option. Some people have added crispy bacon bits on top, which sounds unnecessary until you try it and realize it's actually transcendent.
Make-Ahead and Storage Tips
You can roast the squash halves up to two days ahead and keep them refrigerated, which cuts your cooking time considerably on busy nights. The chili mac mixture also keeps beautifully in the refrigerator for three to four days and actually tastes better the next day once all those spices have had time to meld and deepen. To reheat, combine the squash and chili mac in a covered baking dish at 350°F for about 15 to 20 minutes until everything is warm through, adding a splash of broth if it's dried out.
- Store the cilantro garnish and extra hot honey separately and add them right before serving for maximum freshness and impact.
- This dish freezes reasonably well for up to two months, though the squash texture becomes slightly softer upon thawing.
- Leftover chili mac is absolutely delicious on its own without the squash, served over rice or tucked into a warm tortilla.
Save This dish has become my answer when someone asks what I'm making for dinner and I want them to feel genuinely cared for. It's comfort food that somehow feels intentional and impressive at the same time.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can prepare the chili mac filling up to 2 days in advance and store it in the refrigerator. Reheat gently before stuffing the roasted squash. For best results, roast the squash fresh and stuff just before serving.
- → What can I use if I don't have hot honey?
Regular honey combined with 1/2 teaspoon of your favorite hot sauce makes an excellent substitute. Alternatively, use plain honey and increase the jalapeño or add a pinch of cayenne pepper for that spicy element.
- → How do I know when the squash is done roasting?
The acorn squash is ready when you can easily pierce the flesh with a fork and it feels tender. This typically takes 35-40 minutes at 400°F. The edges should be slightly golden brown and caramelized.
- → Can I use a different type of squash?
Butternut squash or delicata squash work well as alternatives. Adjust roasting time based on size—delicata may cook faster while butternut might need a few extra minutes.
- → Is this suitable for meal prep?
This dish reheats beautifully. Store stuffed squash halves in airtight containers for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions until warmed through.